I think I found this soup on Food and Wine's website under cheap and easy dishes.
First recipe is my adaptation of the second recipe.
Very good, especially when not so hot, for those hot summer days.
Summer soup
8 oz orzo
2 tablespoon extra-virgin olive oil
2 medium summer squash, something other than zuchinni; I used a middle eastern type
6 large garlic clove, sliced then chopped
10 cups home made no-added-sodium chicken broth
1 & 1/4 pound fresh chicken sausage, emptied from the casings
Kosher salt and freshly ground black pepper
One 8-ounce bag baby spinach (5 cups)
2 large, very ripe tomatoes cut into cubes of 1/2 inch.
In a large saucepan of boiling salted water, cook the orzo until it is al dente, about 8 minutes. Briefly rinse the orzo to stop the cooking; drain well and set aside.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the garlic and summer squash and sauté over low-to- medium heat until the squash flesh starts to turn a darker color (like a darker yellow) and the edges begin to look cooked, taking care to stir and toss frequently so as to not burn the garlic. Remove mixture from pan and set aside.
Add the chicken sausage, break it up and cook over moderately high heat until it lightly browned, about 4 minutes. Add the chicken broth, the squash and garlic mixture and stir together well. Add the baby spinach and cooled orzo and tomatoes to broth and cook, stirring, until the spinach is wilted and the soup is just short of boiling. Season to taste with salt and pepper and let rest, uncovered, to cool somewhat so that it is not quite so hot. Serve with garlic cheese bread to dip.
Chicken sausage and orzo soup
1 cup orzo
1 tablespoon extra-virgin olive oil
1 large garlic clove, very finely chopped
6 cups low-sodium chicken broth
1 pound fresh chicken sausage, such as sweet Italian, casings discarded and meat rolled into twenty 1-inch meatballs
Kosher salt and freshly ground black pepper
One 5-ounce bag baby spinach (5 cups)
In a large saucepan of boiling salted water, cook the orzo until it is al dente, about 8 minutes. Drain and rinse the orzo under cold water until cool.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the chicken meatballs and cook over moderately high heat until they are lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs to a plate. Add the garlic to the pot and cook over moderate heat until lightly golden, about 1 minute. Add the chicken broth, bring to a simmer and season with salt and pepper. Add the meatballs to the broth and simmer until they are cooked through, about 3 minutes.
Add the baby spinach and cooled orzo to the simmering broth and cook, stirring, until the spinach is wilted and the soup is piping hot, about 1 minute. Ladle the meatball-and-orzo soup into shallow bowls and serve.
Make Ahead The chicken soup and cooked orzo can be refrigerated separately overnight. Add the cooked orzo and baby spinach just before heating and serving.
Summer soup—my modifications of above recipe
8 oz orzo
2 tablespoon extra-virgin olive oil
2 medium summer squash, something other than zuchinni; I used a middle eastern type
6 large garlic clove, sliced then chopped
10 cups home made no-added-sodium chicken broth
1 ¼ pound fresh chicken sausage, emptied from the casings
Kosher salt and freshly ground black pepper
One 8-ounce bag baby spinach (5 cups)
2 large, very ripe tomatoes cut into cubes of ½ inch.
In a large saucepan of boiling salted water, cook the orzo until it is al dente, about 8 minutes. Briefly rinse the orzo to stop the cooking; drain well and set aside.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the garlic and summer squash and sauté over low-to- medium heat until the squash flesh starts to turn a darker color (like a darker yellow) and the edges begin to look cooked, taking care to stir and toss frequently so as to not burn the garlic. Remove mixture from pan and set aside.
Add the chicken sausage, break it up and cook over moderately high heat until it lightly browned, about 4 minutes. Add the chicken broth, the squash and garlic mixture and stir together well. Add the baby spinach and cooled orzo and tomatoes to broth and cook, stirring, until the spinach is wilted and the soup is just short of boiling. Season to taste with salt and pepper and let rest, uncovered, to cool somewhat so that it is not quite so hot. Serve with garlic cheese bread to dip.
First recipe is my adaptation of the second recipe.
Very good, especially when not so hot, for those hot summer days.
Summer soup
8 oz orzo
2 tablespoon extra-virgin olive oil
2 medium summer squash, something other than zuchinni; I used a middle eastern type
6 large garlic clove, sliced then chopped
10 cups home made no-added-sodium chicken broth
1 & 1/4 pound fresh chicken sausage, emptied from the casings
Kosher salt and freshly ground black pepper
One 8-ounce bag baby spinach (5 cups)
2 large, very ripe tomatoes cut into cubes of 1/2 inch.
In a large saucepan of boiling salted water, cook the orzo until it is al dente, about 8 minutes. Briefly rinse the orzo to stop the cooking; drain well and set aside.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the garlic and summer squash and sauté over low-to- medium heat until the squash flesh starts to turn a darker color (like a darker yellow) and the edges begin to look cooked, taking care to stir and toss frequently so as to not burn the garlic. Remove mixture from pan and set aside.
Add the chicken sausage, break it up and cook over moderately high heat until it lightly browned, about 4 minutes. Add the chicken broth, the squash and garlic mixture and stir together well. Add the baby spinach and cooled orzo and tomatoes to broth and cook, stirring, until the spinach is wilted and the soup is just short of boiling. Season to taste with salt and pepper and let rest, uncovered, to cool somewhat so that it is not quite so hot. Serve with garlic cheese bread to dip.
Chicken sausage and orzo soup
1 cup orzo
1 tablespoon extra-virgin olive oil
1 large garlic clove, very finely chopped
6 cups low-sodium chicken broth
1 pound fresh chicken sausage, such as sweet Italian, casings discarded and meat rolled into twenty 1-inch meatballs
Kosher salt and freshly ground black pepper
One 5-ounce bag baby spinach (5 cups)
In a large saucepan of boiling salted water, cook the orzo until it is al dente, about 8 minutes. Drain and rinse the orzo under cold water until cool.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the chicken meatballs and cook over moderately high heat until they are lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs to a plate. Add the garlic to the pot and cook over moderate heat until lightly golden, about 1 minute. Add the chicken broth, bring to a simmer and season with salt and pepper. Add the meatballs to the broth and simmer until they are cooked through, about 3 minutes.
Add the baby spinach and cooled orzo to the simmering broth and cook, stirring, until the spinach is wilted and the soup is piping hot, about 1 minute. Ladle the meatball-and-orzo soup into shallow bowls and serve.
Make Ahead The chicken soup and cooked orzo can be refrigerated separately overnight. Add the cooked orzo and baby spinach just before heating and serving.
Summer soup—my modifications of above recipe
8 oz orzo
2 tablespoon extra-virgin olive oil
2 medium summer squash, something other than zuchinni; I used a middle eastern type
6 large garlic clove, sliced then chopped
10 cups home made no-added-sodium chicken broth
1 ¼ pound fresh chicken sausage, emptied from the casings
Kosher salt and freshly ground black pepper
One 8-ounce bag baby spinach (5 cups)
2 large, very ripe tomatoes cut into cubes of ½ inch.
In a large saucepan of boiling salted water, cook the orzo until it is al dente, about 8 minutes. Briefly rinse the orzo to stop the cooking; drain well and set aside.
Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the garlic and summer squash and sauté over low-to- medium heat until the squash flesh starts to turn a darker color (like a darker yellow) and the edges begin to look cooked, taking care to stir and toss frequently so as to not burn the garlic. Remove mixture from pan and set aside.
Add the chicken sausage, break it up and cook over moderately high heat until it lightly browned, about 4 minutes. Add the chicken broth, the squash and garlic mixture and stir together well. Add the baby spinach and cooled orzo and tomatoes to broth and cook, stirring, until the spinach is wilted and the soup is just short of boiling. Season to taste with salt and pepper and let rest, uncovered, to cool somewhat so that it is not quite so hot. Serve with garlic cheese bread to dip.